TYPES OF BUTTER, Part 2

So a few weeks ago I posted a short chart on Types of Butter. One of my readers misread the chart and said [they] use American Butter and are happy with it. And well, they should be. However, the chart itself contained different 'types' of butter, and except for two of the types of butter were American in origin. The rest were just different categories of butter.

So I thought that the list could be expanded. Recipes call for different kinds of butter. When I first started posting recipes, I used to write 'sweet' butter. That's what I grew up with. We rarely had salted butter in the house. I eventually changed my recipes to read unsalted butter because that's what most of the local creamery butter I purchase says on their packaging. Sweet cream butter is available, though, just check the label. 

So I found two other charts for your butter pleasure. What I like about these charts is that in addition to key attributes, there are "Best For" annotations. Enjoy! Anything you'd like to add?

This first one is from WebrestaurantStore:

And this one from The Kitchn (one of my favorite sites):